Blood orange sorbet
  • 150 gram (2/3 cup) sugar
  • 750 ml (3 cups) Blood orange juice of best available quality
  • (optional) 1 egg white, slightly whisked
  1. Open your best-qualitiy-available bottle of blood orange juice, or juice fresh blood oranges - measure up 750 ml (3 cups).
  2. Put the sugar in a saucepan and add a little juice (just a small amount, in order to have some liquid for the sugar to dissolve in). Heat, stir and let the sugar dissolve. This should take almost no time at all.
  3. Stir the sugar-juice mix into the rest of the juice. Chill thoroughly.
  4. Churn in your ice cream maker according to instructions - be careful not to over-churn! If you don't have an ice cream, still-freeze in your freezer as described in another post on this blog:-).
  5. If using the egg white: take a fork, beat the egg white loose and add it to the sorbet after 10-15 minutes of churning (and then continue to churn until ready). If you don't have an ice cream machine and still-freeze, add the egg white when the sorbet base has become almost firm for the first time (probably after 1-1½ hours in the freezer).
While you can exclude the egg white, it will add to the structure and stability of the final sorbet. However, if you - as is recommended - plan on enjoying the sorbet right after it has been churned or very soon thereafter, you might as well leave out the egg white. Other means of getting a softer, not so hard-frozen sorbet include adding a little neutral alcohol (like vodka) or replacing some of the sugar in the recipe with inverted sugar (like corn syrup, agave nectar or honey).